char broil 6 burner grill Char Grilled Pork Neck with Vermicelli Noodles: Bun Thit Nuong

Special equipment for guidance: 12 bamboo skewers, soaked in water for 20 minutes, or 12 wooden chopsticks cut down half in a large mixing bowl to mix sugar, fish sauce, honey and pepperMix until the sugar is dissolved.Add scallions, garlic and pig neck slices.Wrap the pork and wrap the taste in vegetable oil.For better results, let the mixture soak in the refrigerator for 2 hours or overnight.Preheat the grill at medium and high temperatures.Apply the pork to the skewers and grill at medium to high temperatures for 1 to 2 minutes on each side, or until brown and cooked.Divide the cooked vermicelli into 4 to 6 bowls, add mint, basil leaves, Vietnamese mint, cucumber, bean sprouts, and then add 1 to 2 skewers in each bowl.Season each bowl with 2 tablespoons of fish sauce and 1 teaspoon of onion oil and sprinkle it with fried Asian scallions and shredded peanuts.Dip the fish sauce: Put the fish sauce, vinegar, sugar and water into the pot and put it into the medium fire.Stir evenly until cooking before reaching the boiling point and then cool.Chop up garlic and chile and stir well with green lime juice.Cook's braised Asian scallions can be found in Asian specialty markets.